Vegan Caramel Jack-O'-Lantern Cookies

Directions

1. Cream 200g of cold dairy-free butter with 100g of caster sugar until pale and fluffy. Sift in 280g of all-purpose flour, 50g of cocoa powder, and a drop of black food gel if using. Mix into a thick dough without overmixing. Wrap in plastic wrap or baking paper and chill in the fridge for at least 40 minutes to 1 hour.
2. While the dough chills, preheat the oven to 170°C fan and line a baking tray with greaseproof paper.
3. Once the dough is firm, roll it out to about ½ cm thickness on a heavily floured surface. Use a pumpkin-shaped cookie cutter to cut out shapes, making sure to cut out the face to allow caramel to ooze through. Place the cookies on the lined tray.
4. Bake in the middle of the oven for 12–15 minutes until the edges are golden brown. For even baking, turn the tray halfway through.
5. Remove from the oven, coat the cookies with extra caster sugar, and let them cool slightly on the tray before transferring to a wire rack. Repeat with any remaining dough.
6. Place 200g of caster sugar in a medium or large saucepan over low heat. Stir constantly with a wooden spoon or heatproof spatula until the sugar melts and turns a golden amber color, about 5–8 minutes. Do not let it burn.
7. Remove the pan from the heat and add 100g of dairy-free butter, a drop of orange extract, and a drop of orange food gel. Stir carefully until the butter melts and the mixture is combined. It may bubble and thicken. Then add 200g of coconut cream; it will steam and bubble again.
8. Return the pan to the heat and let it simmer for 3–5 minutes to thicken. If desired, add a dash of cornstarch to help thicken.
9. Remove from heat and let the caramel cool for 30 minutes, then pour it into a heatproof jar. Refrigerate overnight until it turns into a toffee-like consistency.
10. Spoon some caramel onto one cookie, then place another cookie (with the pumpkin face cut out) on top and press lightly to sandwich them together.
11. Serve and enjoy these spooky vegan treats!